Chill the skirt steak for 15 to 20 minutes to firm it up
Pat the steak dry with paper towels
Trim off any excess fat or silver skin
Identify the direction of the muscle grain
Place the steak on a cutting board with the grain running horizontally or vertically
Use a sharp knife
Slice across the grain, not with it
Cut into thin strips or pieces
Keep the knife at a slight angle for more tender slices
Make even cuts for uniform cooking or serving
If the skirt steak is long, cut it into shorter sections first
For fajitas or stir-fry, slice into thin strips
For serving, cut into bite-size pieces after cooking if needed